2-in-1 Chicken Dumpling and Meatball Recipe

For those who are budget-tight and don't have much time to cook at home, this 2-in-1 recipe dumpling and meatball recipe is for you! I originally did not plan to make meatballs with this recipe, but I got tired (ummm, bored) with just sealing wrappers and thought it would be more fun to experiment rolling the meat mixture instead. That's really how I am in the kitchen. 

The finished product. Chicken dumpling stir-fried in coconut oil.  

Chicken Mushroom Dumpling Recipe


  • 4 chicken breasts, grounded
  • 1/2 cup green onions
  • 1 tablespoon minced garlic
  • 1 cup minced carrots
  • 1 tablespoon minced ginger
  • 1 cup minced mushrooms
  • 1 tsp sesame oil
  • 1/2 cup soy sauce
  • 1/2 tsp chili oil
  • Salt and pepper
  • A pack of dumpling wrapper


  1. In a large bowl, combine the first 6 ingredients- chicken, green onions, garlic, carrots, ginger, and mushrooms.
  2. Add the rest of the ingredients into the mixture.
  3. Scoop a teaspoon of the mixture on a dumpling wrapper. Seal it using a fanning effect with a little bit of water.
  4. In a frying pan, heat a tablespoon of oil on medium-high. I used coconut oil to be healthier. Place each dumpling. Ensure that the dumplings don't touch each other. Fry for about 2 minutes on each side or until the meat inside is fully cooked.
  5. Place your fried dumplings on a kitchen towel to remove excess oil.
  6. Serve with soy sauce.
Yield: 2 dozen
Prep Time: 00 hrs. 30 mins.
Cook time: 00 hrs. 15 mins.
Total time: 45 mins.

The first six ingredients
I experimented on how to quickly seal these babies. The first one ended up looking like a wonton (leftmost top) then I quickly realized that by folding the edges, it makes it look like a more legit dumpling!
After making 2 dozen dumplings, I still had a third of the meat mixture left. I immediately put on my thinking cap and figured out that the best way to repurpose them is to make meatballs by adding two extra ingredients, an egg and breadcrumbs. I soon discovered that I ran out of breadcrumbs though so had to substitute it with flour, which made the cooked meatballs mushier than I expected. So please stick with the bread crumbs. Because the meatballs are thicker, it also takes longer to cook.

Chicken Meatball Recipe


  • Use the left-over meat mixture above
  • 1 egg, beaten
  • 1/2 cup breadcrumbs


  1. In the meat mixture, add the beaten eggs and bread crumbs. Mix well.
  2. Scoop a tablespoon of the mixture and roll it into a ball.
  3. In a frying pan, heat a tablespoon of oil on medium-high. I used coconut oil. Place the meatball without touching each other. Fry for about 4 to 5 minutes flipping it onto different sides every minute or so or until the meat is fully cooked.
  4. Place the fried meatballs on a kitchen towel to remove excess oil.
  5. Serve with ketchup.
Yield: 1.5 dozen
Prep Time: 00 hrs. 10 mins.
Cook time: 00 hrs. 15 mins.
Total time: 25 mins.

The finished meatball version. Perfect for adding on spaghetti with tomato sauce.
What to do with left-overs? 
I only cooked 3 meatballs and 6 dumplings so I had way too many leftovers. Good thing that this 2-in-1 recipe is perfect for freezing.

Tip: Ensure that the container you use for freezing is dry. Once you are ready to cook the frozen dumpling or meatball and you find it hard to pull apart from the container, just leave it out and wait for 10 minutes. 

Left-overs going straight to the freezer. 

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